New Delhi: Cutting salt in everyday packaged and takeaway foods could have a major impact on heart health, according to a new international study that
modelled what would happen if food companies met government salt reduction targets. The findings highlight how small changes in food manufacturing could quietly reduce the burden of high blood pressure, heart attacks, and strokes at a population level.
The research, published in the American Heart Association journal Hypertension, examined how much salt people currently consume from commonly eaten foods and estimated the health benefits if manufacturers reduced salt levels across multiple product categories. These targets cover a wide range of foods, including bread, ready meals, snacks, and restaurant-style takeaway dishes—items that form a growing share of modern diets, including in India.
Excessive salt intake can raise blood pressure, thereby leading to a heightened risk of heart disease. In India, cardiovascular diseases such as stroke and heart problems are leading causes of death. As per experts, continuing it can only lead to more deaths. Therefore, for a better understanding of the impact of salt reduction, experts analysed diet survey data to predict blood pressure and disease risk. The estimates suggest that meeting salt targets could reduce the overall intake by approximately 18%. Although this reduction may seem modest, even small drops in salt consumption can lead to measurable improvements in blood pressure.
The modelling suggested that average blood pressure levels would fall slightly in both men and women. While the drop for an individual might appear minor, researchers emphasise that across millions of people, such changes could prevent large numbers of heart attacks and strokes over time. This kind of population-wide benefit is why public health experts often prioritise reformulation of foods over relying solely on individual dietary advice.
One of the key points highlighted by the study is that reducing salt at the manufacturing level requires no behaviour change from consumers. People continue eating the same foods, but with lower hidden salt content. The World Health Organisation has repeatedly described this approach as one of the most cost-effective ways to improve public health.
The researchers acknowledged several limitations in their analysis. Some food composition data may not have reflected the most recent product formulations, and dietary surveys often underestimate actual intake, especially for restaurant and takeaway meals. In addition, not all food categories included in the salt reduction programme could be matched to survey data, meaning the projected health benefits might be conservative.
Despite gaps, the study adds to evidence that reducing salt intake can have significant health benefits. While more research is required to examine how low salt intake can affect health problems, it is advised to follow through for long-term gain.
